Lo’s Apple Pie

Lo’s Apple Pie comes out of the oven and into its close-up taking on the role of an American classic with all the charm of a deep-dish Southern skillet pie. In actuality, it is closer to a rural French galette in its simple appearance. Whatever the roots, with its rough-edged and rustic outer crust baked to a golden brown, you are torn between taking photos or taking a bite. My daughter Lo’s apple pie is hard to resist.

With its unstructured piecrust baked in a cast-iron skillet, Lo’s Apple Pie is a rustic Southern classic. (All photos credit: George Graham, video by Lo Graham)

Lo knows pie. Just ask my daughter what her favorite dessert is, and you’ll get a resounding answer: pie. Pie of most any kind will do, but when it comes to getting in the kitchen and making a pie from scratch, Lo goes apple all the way.

Even at four years old, Chef Lauren is at home in the kitchen!

When my daughter Lauren (Lo) was just counter height, Roxanne and I recall baking pies with her. She loved getting her hands in the dough and flour in her hair while making apple pie. And for us, we were making memories—warm family moments filled with love and laughter, with just a hint of cinnamon. And now, whenever she returns home, we make Lo’s Apple Pie once again.

Lo’s Apple Pie recipe is quite simple, and with its free-form, store-bought crust, it is easy. In fact, to make it easier, she decided to do a video that will take you step-by-step through the ingredients and process.

Prepping is easy with Lo’s Apple Pie recipe.

I urge you to bake up some memories of your own with Lo’s Apple Pie recipe. It just may be the best apple pie ever.

Baked in a black iron skillet, Lo’s Apple Pie is a Graham family tradition.

Core the apples, chop into ¼-inch cubes, and add to a large mixing bowl along with the sugar and flour. Add the cinnamon, salt, nutmeg, and lemon juice, and combine to coat the apples evenly,

Spray the inside of a 9-inch cast-iron skillet with non-stick spray and insert one of the piecrusts. Pour the apple filling into the crust and mound in the center.

Sprinkle your counter with extra flour, and roll out the second piecrust until it measures 10 inches in diameter. Add the piecrust over the top of the filling and fold in the edges. Cut four vents in the top of the crust, brush with the egg wash and sprinkle with sugar. If you like, cut decorative shapes (we like leaves) out of the leftover pie dough and place on top.

Place the skillet on a parchment-lined baking tray and place in the center of the oven. Bake for 40 minutes until golden brown. Remove and let the pie cool until ready to serve.

Notes

This is not your typical mushy apple pie filling, but rather an unstructured one that renders the apples cooked but still crisp. Add another tablespoon of flour if you want your filling firmer. Lo takes the easy way (no peeling the apples), and it works. Buy one piecrust pre-formed (in the aluminum tin), and buy the second one rolled up in the package (look in the freezer section), so that it will be easier to roll out. We used Honeycrisp apples, but most any sweet variety will work. We like the rustic cast-iron presentation of this pie, but a traditional pie pan or glass pie dish will work, too.

3.5.3217

The apple of my eye: my daughter Lo.

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I’m so glad you included Lauren’s recipe for apple pie today. I baked it for Thanksgiving after seeing her video on Facebook but didn’t save it. I normally don’t bake, but after seeing the video, I thought I could do it. Family loved it and have requested it again for Christmas.

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About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…